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Emeril's Lemon-Butter Sauce
Makes 1 1/2 Cups
*1 cup dry white wine
*3 lemons, peeled and quartered
*1 tablespoon minced shallots
*1 tablespoon minced garlic
*1/2 cup heavy cream
*1/2 pound (2 sticks) cold unsalted butter, cut into pieces
*1 teaspoon salt
*1/8 teaspoon freshly ground black pepper
*1 tablespoon finely chopped fresh parsley
1Combine the wine, lemons, shallots and garlic in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break them up. Add the cream and cook until reduced by half, about 3 minutes.
2Whisk in the butter 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated and removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking; it should be thick enough to coat the back of a spoon. Whisk in the salt and pepper.
3Strain the sauce through a fine-mesh strainer into a saucepan or bowl, pressing against the solids with the back of a spoon to extract as much liquid as possible. Fold in the parsley and cover to keep warm until ready to serve, stirring occasionally.
Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris